Solvent Transfer
The real versatility of the Green Dragon is the ability to transfer over the cannabinoids to another medium used in the recipe, such as oil or honey. The solvent transfer, put simply, is boiling off the alcohol and leaving the cannabinoids behind. This is the power behind Green Dragon and the basis for most of recipes I’ll share in this thread.
When using the solvent transfer, the dosing can be controlled to match the number of servings in the recipe. For example, a cookie recipe calls for one cup of butter and makes 3 dozen cookies. Since we know that one ounce of Green Dragon is about 20-30 servings, we can use one ounce of Green Dragon to make these cookies.
Some examples of mediums you can transfer to are agave nectar, honey, corn syrup, olive oil, coconut oil, and butter.
Ingredients
[ul]
[li]Green Dragon[/li]
[li]Transfer medium[/li]
[/ul]
You will also need
[ul]
[li]Electric heating source[/li]
[li]Double boiler[/li]
[li]Ventilation[/li]
[/ul]
Directions
[ol]
[li]Setup the double boiler on the heating source under the ventilation hood.[/li]
[li]Determine the appropriate amount of Green Dragon for the number of servings. if the amount of Green Dragon is greater than the medium used in the recipe, reduce the Green Dragon first.[/li]
[li]Measure an equal portion of the medium to transfer to. If the recipe calls for more, dilute it after the transfer by mixing it with more medium to make the correct volume.[/li]
[li]Add the medium to the double boiler and maintain a temperature of 180°-200°F, stirring occasionally until the alcohol evaporates and the original volume of the medium is reached.[/li]
[/ol]
Transfering 1 oz. of Green Dragon into 1 oz. of butter
Sugar Transfer
The solvent transfer relies on the ability to heat the medium up to 180°F for an expended period of time until the alcohol evaporates. A similar transfer can be used to infuse granulated sugars (cane, beat, or palm). It will also work with the sugar substitute sucralose as well. The infused sugar can be used in recipes or added to a hot beverage.
Ingredients
[ul]
[li]1 oz. Green Dragon[/li]
[li]1 cup sugar[/li]
[/ul]
Directions
[ol]
[li]Preheat the oven to 200°F.[/li]
[li]In a small bowl, combine sugar and Green Dragon.[/li]
[li]Stir until sugar is thoroughly and evenly coated. The alcohol will not dissolve the sugar.[/li]
[li]Place the sugar in the bottom of a baking dish.[/li]
[li]Bake for 10-15 minutes or until the sugar feels dry. Stir frequently to prevent browning.[/li]
[li]If necessary, re-granulate the sugar by pressing it through a mesh strainer with the back of a spoon.[/li]
[/ol]
Cannabis infused sugar
"Double Whammy" Sugar Cookies
These cookies use two different transfers to give them a time release effect. The sugar is infused and begins to metabolize quickly. By the time the body is done metabolizing the sugar, the lipids begin to be metabolized by the liver. The effects of these cookies should act fast and last for several hours.
Ingredients
[ul]
[li]2 oz. Green Dragon[/li]
[li]1 cup butter or coconut oil[/li]
[li]1 cup sugar[/li]
[li]1 teaspoon vanilla extract[/li]
[li]1/2 teaspoon almond extract[/li]
[li]1 egg[/li]
[li]2 teaspoons baking powder[/li]
[li]3 cups flour[/li]
[/ul]
You will also need
[ul]
[li]Cookie cutters[/li]
[li]Frosting and sprinkles (optional)[/li]
[/ul]
Directions
[ol]
[li]Transfer 1 oz. of Green Dragon into 1 oz. of the butter, then combine with the remaining butter.[/li]
[li]Transfer 1 oz. of Green Dragon into the sugar.[/li]
[li]Preheat the oven to 350°F.[/li]
[li]In a mixing bowl, combine butter and sugar until smooth, at least 3 minutes.[/li]
[li]Beat in extracts and egg.[/li]
[li]In a separate bowl, combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet hands and finish off kneading the dough by hand.[/li]
[li]Divide into workable batches, roll out 1/4 in thick onto floured surface and cut.[/li]
[li]Bake at 350°F for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.[/li]
[li]Optionally, decorate the frosting and sprinkles.[/li]
[li]Store in an airtight container at room temperature.[/li]
[/ol]